Eggplant and sun dried tomato pasta with ricotta
Ingredients
- 250 grams (0.55 pound) pasta
- 1 eggplant, cut into cubes
- 220 grams (1 cup) sun dried tomatoes with oil
- 1/2 teaspoon crushed red pepper flakes
- sea salt + black pepper
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 250 milliliters (1 cup) pureed tomatoes, or crushed tomatoes
- 150 grams (5.2 oz) ricotta
- 1/2 teaspoon smoked paprika
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